More Jam – Plum
I thought it would be nice to make jam with my mom again and she wanted to make plum jam with red or purple inside plums (she wanted Satsuma Plums). So we got going on that. Sue Kaplan and I scouted the Sunday Farmer’s Market in Mar Vista, CA. (Marvistafarmersmarket.org) and I spoke with a pesticide-free farmer who said he would have Satsuma Plums for two weeks only starting the next week. I was out of town that next weekend so I went the second weekend and of course those plums were all gone when I got there at 9:30 a.m. (30 minutes after the start of the market – just my luck….). I checked with my Mom and we agreed that I could pick up another pink or purple inside plum and we found some beauts! Crimson Glo.
Alan’s cousin Mimi Weinberg and her husband Dan Clark were visiting us from Mountain View, CA on the weekend of the Plum Jam making event. Dan accompanied us to the Farmer’s Market and sherpa’d the flats of beautiful Crimson Glo plums. See Dan below. Dan and Mimi are professional successful talented working commercial photographers and over the weekend they taught me loads about food photography – with any luck some of their lessons have sunk in! Mimi and Dan’s business is called: Weinberg-clark.com
In addition to making the plum jam (which was not entirely successful and had to be re-cooked by my Mom) Dan made two pies that I must comment upon here. One was a ridiculously delicious blueberry tart/pie with berries that popped delicious and firm and sweet in your mouth and the second he left as a going away present and that one was a chocolate caramel pecan tart/pie and I am trying extremely hard not to eat it. Both are better than any pie or tart I’ve ever eaten anywhere. With any luck Dan will give me those recipes to post on this Blog.
Here’s a photo of Dan with the Blueberry Pie.
So back to the Jam….. Off we went in the Batch-33 Kitchen to make Plum Jam. Present were my Mom Ellen, Sue Kaplan, Mimi Weinberg (Dan’s wife who is my husband’s cousin and she’s really great), myself and then Bill Turner stopped by to drop something off for Alex and he ended up cutting up plums for a bit.
We then added the sugar and the lemon juice in what we thought were appropriate proportions pursuant to a recipe with reduced sugar as instructed by my Mom the master jam-maker. We then brought the fruit, etc. to a boil for a hour – which is 40 minutes longer than recommended but it didn’t jell or jam or firm up however you say it. But we didn’t know it wasn’t going to firm up and so we filled the jars so carefully and lovingly with our wide-mouthed jam funnels, and then we bathed them in a water bath until the tops popped. It wasn’t until the next day that it became clear that the Jam didn’t jam. My Mom the world’s best fixer (yarn and jam are her specialties) re-cooked the jam today and told me that it’s fixed. Phew.
Plum Jam Recipe
2 quarts chopped tart plums (any color) with their skin on and seeds removed (about 8 cups of plums which is probably about 4 lbs).
4 cups sugar
1 ½ cups water
¼ cup lemon juice
Combine all ingredients.
Bring slowly to a boil stirring occasionally until sugar dissolves
Cook rapidly to jelly point about 45 minutes – maybe longer. You want the jam to be real thick and jam-like.
Stir frequently to make sure that the jam doesn’t stick on the bottom of the pot.
When the jam is ready, spoon the boiling hot jam into hot, prepared jars using a wide-mouthed funnel.
Cook in a boiling water bath for about 15 minutes (See, Jar Sterilization below).
Yields about 4 pints
Run the jars and lids through a short-cycle on the dishwasher.
Or, place them in a large 12-quart pot of boiling water on top of a steaming rack so they don’t touch the bottom of the pot) and bring the water back to a boil for 10 minutes.
Or, place clean, dry jars without their lids in a 200 degree oven for 10 minutes. Pour boiling water over the clean lids.
Sealing Jars with Jam
Pour the jam into hot, sterilized jars, wiping the rims clean before putting the lids on, and close the lids but not tightened too hard.
Then put them into your huge pot of boiling water on top of the steaming rack so they don’t touch the bottom of the pot.
Cover and boil the jars of jam for 10 to 15 minutes.
When you take them out you should hear a little ‘pop’ sound.
Close the lids more tightly.
You’re good to go.
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